Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/160828
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.coverage.spatial | Sciences | |
| dc.date.accessioned | 2017-07-24T09:00:23Z | - |
| dc.date.available | 2017-07-24T09:00:23Z | - |
| dc.identifier.uri | http://hdl.handle.net/10603/160828 | - |
| dc.description.abstract | NO newline | |
| dc.format.extent | 177p. | |
| dc.language | English | |
| dc.relation | NO | |
| dc.rights | university | |
| dc.title | BIOCHEMICAL CHARACTERISATION OF NORMAL AND HARDER TO COOK GRAINS OF KIDNEY BEAN FIELD PEA AND CHICKPEA | |
| dc.title.alternative | NO | |
| dc.creator.researcher | Parmar, Naincy | |
| dc.subject.keyword | HARDER TO COOK GRAINS | |
| dc.subject.keyword | KIDNEY BEAN | |
| dc.description.note | Summary: 143-146, References: 147-177, Other: last page | |
| dc.contributor.guide | Narpinder Singh | |
| dc.publisher.place | Amritsar | |
| dc.publisher.university | Guru Nanak Dev University | |
| dc.publisher.institution | Department of Food Science and Technology | |
| dc.date.registered | 29/08/2012 | |
| dc.date.completed | 06/07/2016 | |
| dc.date.awarded | 30/11/2016 | |
| dc.format.dimensions | 28cm. | |
| dc.format.accompanyingmaterial | CD | |
| dc.source.university | University | |
| dc.type.degree | Ph.D. | |
| Appears in Departments: | Department of Food Science & Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 00 title (1).pdf | Attached File | 12.34 kB | Adobe PDF | View/Open |
| 01 certificate (1).pdf | 202.66 kB | Adobe PDF | View/Open | |
| 02 acknowledgement (1).pdf | 7.94 kB | Adobe PDF | View/Open | |
| 03 contents, list of tables and figures.pdf | 218.44 kB | Adobe PDF | View/Open | |
| 04 naincy parmar - food science - chapter 1.pdf | 109.22 kB | Adobe PDF | View/Open | |
| 05 naincy parmar - food science - chapter 2.pdf | 362.51 kB | Adobe PDF | View/Open | |
| 06 naincy parmar - food science - chapter 3.pdf | 402.21 kB | Adobe PDF | View/Open | |
| 07 naincy parmar - food science - chapter 4.pdf | 2.32 MB | Adobe PDF | View/Open | |
| 08 naincy parmar - food science - chapter 5.pdf | 166.3 kB | Adobe PDF | View/Open | |
| 091 naincy parmar- references.pdf | 371.74 kB | Adobe PDF | View/Open | |
| listof publication.pdf | 82.74 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).
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